Tuesday, January 14, 2025

Green Pepper Fillet  



Who has never heard of the fillet with green pepper? Even if you haven't experienced the unforgettable 80s, the fillet with green pepper remains a classic that still gives great satisfaction today, especially to meat lovers! The fillet is a fine cut of beef that must necessarily be of top quality, as the main ingredient of the recipe, and is served with an enveloping sauce flavored with green peppercorns, which gives creaminess and roundness to the dish. The sauce, made with cream and Dijon mustard, reveals the French origin of this recipe with a sophisticated touch. The apparent simplicity of the preparation actually hides some pitfalls, but by following our instructions we assure you that you will get a workmanlike result: rare cooking allows you to enjoy this dish at its best, but if you don't particularly like raw meat, we recommend that you at least leave the inside well pink. Perfect for both a romantic dinner and a holiday menu, the fillet with green pepper is confirmed as a second course with a current taste with a deliciously retro style! Now let's see what we need to make our Green Pepper Fillet.

Ingredients

4 beef fillets
100 ml of fresh cream
1 tablespoon mustard
2 tablespoons of brandy
1 clove of garlic
rosemary to taste
salt
30 grams of pickled green peppercorns
a tablespoon of clarified butter
flour to taste

Preparation

Let's start by tying the beef fillets with kitchen twine, horizontally, to keep their shape during cooking. Flour them and remove the excess flour. In a pan, melt the clarified butter together with a clove of garlic and sprigs of rosemary, letting everything flavor. Add the fillets and brown them over high heat for 1-2 minutes on each side. Deglaze with the brandy and continue cooking for another 4 minutes. Remove the meat from the pan and, in it, add the cream and green pepper, stirring until you get a creamy sauce. Put the meat back in the pan, turn off the heat and serve.




 

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